Slow Cooker Navy Bean Soup

• Gluten free

• Produce

  • 1 Bay leaf, whole
  • 1/2 lb Carrots
  • 4 stalks Celery
  • 4 cloves Garlic
  • 1 lb Navy beans, dry
  • 1 tsp Rosemary, dried
  • 1/2 tsp Thyme, dried
  • 1 Yellow onion, medium

• Canned Goods

  • 6 cups Chicken stock, homemade

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1/2 tsp Pepper, Freshly cracked
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on happy-mothering.com

Description

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic
• 1 medium yellow onion
• ½ pound carrots
• 4 stalks celery
• 1 pound dry navy beans (you do not need to soak these overnight)
• 1 whole bay leaf
• 1 teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• ½ teaspoon freshly cracked pepper
• 1½ teaspoon sea salt
• 6 cups homemade chicken stock

Directions

• Start off by adding Navy Beans to a large stockpot and boil for 10 minutes.
• While the navy beans are boiling, mince the garlic, dice the onion, slice the celery and slice the carrots into thin rounds.
• Add the olive oil, garlic, onion, celery, and carrots to a large slow cooker.
• Drain your beans and sort through the beans and remove any debris or stones. Give them a quick rinse and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika and some freshly cracked pepper.
• Add six cups of chicken stock to the slow cooker stir carefully to combine the ingredients. Place the lid on the slow cooker and cook for 8 hours on low or on high for 4-5 hours.
• After 8 hours, stir the soup and mash the beans slightly to thicken up the soup to your desired consistency.
• Youll want to add some sea salt before serving to make the flavors pop. Starting with ½ teaspoon, add salt to your taste. I used about 1 teaspoon total, but keep tasting and adding more, ½ teaspoon at a time, until it reaches the level that you prefer.